ZUCCHINI SOUP
This creamy zucchini soup is the BEST way to use up garden zucchini with no need for a roux to make it nice and thick! Simply blend seasoned zucchini with potatoes to create a thick and flavorful broth. Add a touch of cream and your choice of cheese if desired for even more indulgence!
Provided by Stephanie
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
- Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
- Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
- Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
- Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
- Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.
- Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
- Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
Nutrition Facts : Calories 226 kcal, Carbohydrate 20 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 963 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI SUMMER SOUP
This Zucchini Summer Soup is a very flavorful super easy recipe to make. You can add any seasonal veggies and you will end up with a delicious meal!
Provided by Olivia Ribas
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the red onions, carrot, and sweet potato.
- Cook for about 10 minutes.
- Add broth and bring it to a boil. Add zucchini, cover and simmer the zucchini for about 6 minutes.
- Add peas, chickpeas, garlic powder, chili pepper, salt and pepper and cook for about 4 minutes.
- Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley
Nutrition Facts : ServingSize 1 /4, Calories 191 kcal, Carbohydrate 26 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 349 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 6 g
ZUCCHINI SOUP
Steps:
- Dice zucchini into ½ " pieces, do not peel.
- Melt butter in a medium saucepan over medium heat. Add onion and garlic and cook until tender, about 3 minutes. Add zucchini and cook until tender, about 5 minutes more.
- Stir in broth, salt & pepper. Bring to a boil, reduce heat to a simmer, and cover. Cook 10-15 minutes or until the zucchini is very soft.
- Puree soup using a hand blender or immersion blender*. Stir in the cream and simmer 1 minute more.
- Taste and season with salt and pepper. Garnish with sour cream and fresh dill.
Nutrition Facts : Calories 172 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 48 mg, Sodium 535 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
FAST AND EASY ZUCCHINI SOUP
This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.
Provided by Jilly Bean
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
- Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
- Blend the soup with an immersion blender until smooth.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g
ZUCCHINI SUMMER SOUP
This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes. If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese.
Provided by Elizabeth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
- Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
- Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
- Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 24.9 g, Cholesterol 4.4 mg, Fat 5.6 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 1603.8 mg, Sugar 17.1 g
SUMMER VEGETABLE SOUP
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.
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